Americanside

Waldorf Salad

Name: Waldorf Salad
Cuisine: American
Ingredients: sufficient crisp, well-bleached celery to measure 2 cup-fuls; Cut fine some pared tart apples and add I cupful to the celery; then dress with a French dressing; Select a number of red apples of uniform size and shape

From 365 tasty dishes, 1906

Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

183Calories

3 gProtein

44 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories183 kcal

Protein2.8 g

Carbohydrates44 g

Fiber2.9 g

Sugars23 g

Total Fat1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium437 mg

Potassium1394 mg

Calcium219 mg

Iron0.2 mg

Magnesium58 mg

Phosphorus122 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C9 mg

Vitamin A4.5 mcg

Vitamin E0.1 mg

Vitamin K1.3 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate0 mcg

Choline7.6 mg

Caffeine0 mg

Water623 g

As published

This recipe was extracted from 365 tasty dishes (1906), page 7. The excerpt below is the record exactly as published.

Waldorf Salad. With a sharp knife cut up fine sufficient crisp, well-bleached celery to measure 2 cup- fuls. Cut fine some pared tart apples and add 26 Febmafy^ I cupful to the celery, then dress with a French dressing. Select a number of red apples of uniform size and shape

Cook this with the app: pantry check, scaling, and the assistant.